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Homemade Ceviche

cevicheMaking ceviche is not exactly rocket science - you marinate raw seafood in a high acid solution until lightly cooked. The fact is, If you can use a knife and own a refrigerator, you can make your own batch of ceviche, a money move whether you’re throwing a cookout, planning a picnic or need a light meal idea. Of course the most important part is sourcing the freshest, highest quality seafood you can find: If you wouldn’t eat it raw, you should not be turning it into ceviche. Whole Foods usually has very knowledgeable folks who’ll tell you exactly where and when their seafood was harvested.

Any reputable fish man should help you out. This recipe will probably not work with frozen/thawed scallops - the texture will be a whole lot different than fresh. The extra cost is totally worth it.
Scallops are particularly great but this marinade will work with tuna, fluke, strapper or bass. You can switch up the garnishes or leave them off entirely. You could serve the ceviche naked and put out bowls of condiments so people can customize.



  • 2/3 cup fresh lime juice (approximately six large limes)
  • 1/3 cup fresh lemon juice (about three large lemons)
  • 1/3 cup fresh orange juice (about one large orange)
  • One serrano chili seeded and thinly sliced
  • 1 tbsp honey
  • One heaping tablespoon of chopped garlic
  • One large pinch kosher salt


  • 1 lb fresh and cleaned base scallops
  • 1/2 cup full fat coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 cup diced mango
  • 1/4 cup diced strawberries


1. Strain the citrus juices to remove pulp then add the juices, chili, garlic, honey and salt to a glass or ceramic bowl and whisk to combine
2. Quarter scallops and add them to the marinade stir and cover. Refrigerated for 45 minutes.
3. This time of year mango in particular is not always the ripest, so I helped soften it a little bit by marinating as it as well in a quarter cup of lemon juice.
4. Remove ceviche from the fridge. Scallop should be opaque white and feel slightly firm. strain the marinade away into a bowl reserving scallops and chilies separately.
5. Wish together half a cup of coconut milk with a cup of the remaining marinade. At scallops and chilies back to the marinade and stir to combine.
6. Strain the mango and strawberries
7. Plate up ceviche and garnish with strawberry and mango, as well as a sprinkling of cilantro. Very lightly salt right before serving.

A lot of recipes call for plantain chips, but I am personally a big fan of serving this with tortilla chips instead.

Ceviche is a technique that a lot of people are afraid of, but you really shouldn’t be. It’s delicious, fast to prepare, and a good source of protein.

Go get yourself some!!!


Creamed Leeks and Fennel

  • creamed leeks3 Leeks, cleaned and sliced white and light green parts only
  • 1 Large fennel, cored, sliced thinly, fronds reserved and chopped lightly
  • 1/4 cup cream
  • 3 tablespoons salted butter
  • 1 tablespoon of Herbs D'Provence with Lavender
  • 1/2 teaspoon finely ground black pepper
  1. Heat a pan on medium heat and add the butter.
  2. When it is foaming add in the fennel and leeks, season with Herbs D'Provence and black pepper and saute over over medium heat for 15-20 minutes.
  3. The vegetables should be soft (not mushy) and very slightly caramelized. Add in the cream and continue to cook for 3-5 minutes. Remove from heat, sprinkle with reserved fennel fronds, adjust seasoning and serve.
crab salad

Apple & Celery Root Roulade with Fresh Crab on Fresh Greens with homemade Tomato Vinaigrette Celeriac remoulade is the French answer to coleslaw. Shredded ribbons of celeriac are tossed in a sauce of mayonnaise, lemon, and mustard. I found this lovely espelette pepper mustard. Espellete is from the basque region of spain, and it adds a spicy heat to the recipe that really works. I mix in flecks of sweet-tart green shreds of Granny Smith apples for sweetness, crowned with nubs of jumbo lump crabmeat. I'll serve it over fresh greens from the farmers's market dressed in a tomato vinaigrette. _________________________________ Apple & Celery Root Roulade (recipe adapted from Ingredients: Juice of 1 lemon 2 teaspoons Dijon mustard (or your favorite spicy mustard) 1 teaspoon whole grain mustard 1 tablespoon chervil, chopped (fresh parsley will work very nicely here as well) 4 cups grated celeriac (about 1/2 large celeriac; a food processor works wonders here) 1 Granny Smith apple, grated 8 ounces jumbo lump crab meat In a bowl, whisk together the lemon juice, mustards, and chervil with salt and pepper. Toss the celeriac and apple with the remoulade sauce as soon as they are grated to prevent browning. I like to ring-mold the remoulade, and top it with the simple crab meat, and serve with lemon wedges. You could also toss everything together, and serve with crusty bread, or even lettuce cups. Tomato Vinaigrette (recipe from my Mom's recipe cards, source unknown) Ingredients: 8 ounces very ripe tomatoes 1/4 cup sherry vinegar 1 tablespoon honey 1/2 teaspoon kosher salt, plus more as needed 1/2 teaspoon Dijon mustard 1 clove garlic, grated 1/4 cup olive oil Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp. Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.


Sugar Tomato and White Peach Chutney

I adore chutneys - and here is a quick one that is made with seasonal white peaches and sugar tomatoes. It comes together quickly, but for the flavors to really explode when served - you should let the chutney sit for at least eight hours - or best 24 hours, before serving. It is colourful and flavorful and would make a great compliment for any pork or lamb entree. (and would be great with chicken, beef or tofu as well) I, personally, love the combination of sweet and spicy with any main course protein.
  • 1/2 pint sugar baby tomatoes, quartered
  • 4 ripe white peaches, diced
  • 1 tablespoon olive oil
  • 1 tablespoon hot curry powder
  • 2 medium shallots, finely diced
  • 2 tablespoons fresh grated ginger
Add olive oil to a pan on medium-high heat and immediately add the shallots, once softened, add the curry powder and ginger until fragrant. Turn the heat down to medium and add tomatoes and peaches and stir just to coat - let the tomatoes and peaches cook for 8-10 minutes till you start to notice the juices thickening. Make sure to carefully scrape any browning off the pan and into the juices. Remove from the pan and allow to cool completely. Put in a Tupperware or jar for at least 8 hours or overnight in the refrigerator. You can either serve it warm or cold.

Tuna Sashimi with Curry Oil Flash

  I saw this trick tableside at a restaurant in Las Vegas. So easy to do at home and SO delicious.   1/2 pound Ahi sliced into cubes 2 tablespoons Madras curry powder, toasted in a dry pan Pinch of salt 1/4 cup canola oil ½ tablespoon finely julienned fresh ginger toast the curry powder in a dry pan - as it becomes fragrant add the oil and heat until near smoking. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over one portion of fish. The fish should sizzle when the oil hits it; garnish with chopped chives and sesame seeds then serve immediately